This is the BEST cornbread I’ve ever made – gluten-free or not! It’s has the most amazing texture and a hint of sweetness.
I’ve made this gluten-free cornbread more times than I can remember and I’ve never met someone who doesn’t like it.
(PS – whipped egg whites are the secret ingredient!) I hope you love it too!
If you’re making soup, chili, or stew, cornbread is an absolute must! It’s the best way to soak up the juices and complement the savory flavors of your meal.
Since traditional cornbread is made with cornmeal and all purpose flour, it’s not gluten-free. But we love sweet cornbread so much, I knew I had to come up with a recipe to accommodate Celiac disease and a gluten-free diet.
Luckily, I was able to make it happen by swapping regular flour with all purpose gluten-free flour. I also added whipped egg whites, which is a secret ingredient that truly makes this the best gluten-free cornbread recipe you’ll ever try!
Whipped egg whites make this cornbread SO light and fluffy. It’s also sweet, but not too sweet, and the perfect addition to so many meals! Or, you can eat this tasty cornbread on its own for a pseudo-dessert snack.
We make this cornbread at LEAST once a month. It’s my kids’ favorite! (Try it with this sausage lentil soup or this gluten-free chili!) And once you try it, I think it will become your favorite, too!
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Why You’ll Love This Recipe
- Light and fluffy
- Perfectly sweetened
- Easy to make
- Great with chili and stew
You also might like these recipes for gluten-free corn muffins, gluten-free corn casserole, gluten-free breadsticks and gluten-free rolls.
Ingredients You’ll Need
Dry Ingredients
Here are the dry ingredients you’ll need to make this recipe:
- Gluten-free 1:1 baking flour: Use a high-quality gluten-free 1:1 baking flour that contains xanthan gum for this recipe. This is my favorite brand.
- Cornmeal: Be sure to use cornmeal that is labeled gluten-free. I like the fine texture of Arrowhead Mills Gluten-Free Cornmeal best for this recipe. Bob’s Red Mill yellow cornmeal has a coarser texture, but it will also work.
- Baking powder: Any brand of baking powder will work here. It’s an essential ingredient that helps make the cornbread batter rise and create a light, fluffy texture.
- Salt: Fine sea salt helps bring out the corn flavor and balance the sweetness of the sugar.
- Sugar: I like to use Domino fine granulated sugar for all of my gluten-free baking!
Wet Ingredients
Here are the wet ingredients you’ll need for this cornbread:
- Milk: Whole milk is best for this recipe, giving the cornbread a rich, creamy flavor.
- Butter: I always prefer using salted butter for gluten-free baking, since it has more depth of flavor.
- Eggs: You’ll be using FOUR eggs for this recipe. Just remember to separate the yolks from the egg whites, since you’ll be whipping the egg whites to create an ultra-fluffy cornbread batter.
- Vanilla: I love adding a bit of real vanilla extract for a little special touch to this cornbread.
How to Make Gluten-Free Cornbread
- Preheat the oven to 350ºF. Lightly grease a 9×13 baking pan with cooking spray. (You can also use a 9×9 pan if you like thicker slices!)
- In a medium bowl, combine the egg yolks, milk, vanilla, and melted butter and whisk to combine.
- In a separate bowl, beat the egg whites until stiff peaks form.
- In a large bowl, add the cornmeal, gluten-free flour, sugar, baking powder, and salt. Stir to evenly combine.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Using a rubber spatula, carefully fold the egg whites into the batter.
- Pour batter into the pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean.
- Let cool for 10 minutes. Slice and enjoy!
Storage Instructions
Store leftover cornbread in an airtight container at room temperature for up to five days.
FAQs
Even though corn is naturally gluten-free, most cornbread is not. This is because cornbread is made with a mix of corn and wheat flour. However, you can substitute wheat flour with gluten-free baking flour, as I use in this recipe!
No, Jiffy corn mix is not gluten-free. It’s made with wheat flour, which contains gluten. But you can buy gluten-free cornbread mix from brands like Arrowhead Mills Gluten-Free Cornmeal or Bob’s Red Mill. Or you can make your own homemade cornbread mix by following the recipe found in my Gluten-Free Corn Casserole.
Yes, Trader Joe’s does have a gluten-free cornbread mix. It’s made with brown rice flour instead of wheat flour, and is a great option when you want to save time when making gluten-free cornbread. If you’d rather make it yourself, check out the recipe in this post!
Serve this cornbread with gluten-free beef stew, instant pot lentil stew, instant pot bbq chicken and gluten-free chicken noodle soup.
Expert Tips & Tricks
- Be sure to use cornmeal that is labeled gluten-free. I like the fine texture of Arrowhead Mills Gluten-Free Cornmeal best for this recipe. Bob’s Red Mill has a coarser texture, but it will also work.
- Use a high-quality gluten-free 1:1 baking flour that contains xanthan gum for this recipe. This is my favorite brand.
- This is a sweet cornbread, which I prefer to traditional cornbread. But if you want traditional Southern cornbread, just skip the sugar (or reduce the sugar) to make the recipe less sweet!
- Want to really take your cornbread to the next level? Top with butter and honey for a dessert-like treat!
MORE GLUTEN-FREE BAKING RECIPES
I hope you love this recipe as much as we do! If you try this gluten-free cornbread, be sure to leave me a comment/rating below. I’d love to hear from you!
The Best Gluten-Free Cornbread
Ingredients
WET INGREDIENTS
- 4 large eggs yolks and whites separated
- 1 cup whole milk 230 grams
- 1 teaspoon vanilla extract
- 3/4 cup butter melted
DRY INGREDIENTS
- 1 cup gluten-free cornmeal 170 grams
- 1 ¾ cups gluten-free 1:1 baking flour 260 grams
- 1 cup granulated sugar 200 grams
- 1 tablespoon baking powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 350ºF. Lightly grease a 9×13 baking pan with cooking spray. (You can also use a 9×9 pan if you like thicker slices!)
- In a medium bowl, combine the egg yolks, milk, vanilla, and melted butter and whisk to combine.
- In a separate bowl, beat the egg whites until stiff peaks form.
- In a large bowl, add the cornmeal, gluten-free flour, sugar, baking powder, and salt. Stir to evenly combine.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Using a rubber spatula, carefully fold the egg whites into the batter.
- Pour batter into the pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean.
- Let cool for 10 minutes. Slice and enjoy!
Notes
- Be sure to use cornmeal that is labeled gluten-free. I like the fine texture of Arrowhead Mills Gluten-Free Cornmeal best for this recipe. Bob’s Red Mill has a coarser texture, but it will also work.
- Use a high-quality gluten-free 1:1 baking flour that contains xanthan gum for this recipe. This is my favorite brand.
Excellent!! I’ve tried dozens of gf cornbread recipes and pretty much gave up. My husband asked for cornbread today and I stumbled across your website and recipe. I made it this afternoon and he’s already eaten 2 pieces. Thank you!!
Hooray! I’m so glad you and your husband enjoyed the cornbread! Thanks for the comment 🙂
Absolutely delicious!! I loved serving this with our favorite soup recipe that I make. Thank you!
This really has the best texture. You would never guess it was gluten free! Thank you!
I’m so glad you enjoyed it! 🙂
The best cornbread out there! Love that I can finally have it gluten free! So much better for you
This is better than any GF mix you will find. I reduced sugar to 1/2 cup. Wow, so good.
Great to know it worked well with reduced sugar! I’m glad you like the cornbread 🙂
Awesome! Will be trying this later today!
I hope you enjoy it! 🙂
Can you recommend any other types of gluten free flour blend that don’t have sorghum? I can’t tolerate any grains.